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Deliciously Ella Blueberry Muffins

Deliciously Ella Blueberry Muffins
My Deliciously Ella recipe book has become my culinary bible. This isn't an exaggeration.
Unlike some sugar free cookbooks this one is easy to follow and packed with nourishing 'real' foods, most of which you can find at your usual supermarket. Scrap the endless hours spent tripping from supermarkets to over priced health food stores, scouring for speciality powders, sweeteners and other obscure ingredients I've never heard of ... and bring on natural wholesome foods and natural sugars only!
There is the odd item that you can't pick up at your supermarket but don't stress. The best places to pick these items up are included in the book.
If you're a fan of Deliciously Ella already, and there are a gazillion of you out there, you might have spotted that I'm a book behind. Her second and newest book, Deliciously Ella Everyday is on my want list, but for now I'm still gradually working my way through and loving the recipes from book number one.
Know the story of the tortoise and the hare? Life isn't a race. Relax, chill the hell out and work towards the end goal at your own pace. (I'm writing that mainly for myself because I REALLY want the second book NOW but it's my birthday soon so I should wait and see). *stamps feet and crosses arms
I could rave about this book for a lot longer but I'll cut to the chase. I had a bash at the Blueberry Muffins recently and after modestly sharing a photo of how they turned out on Instagram (OY WORLD COME AND LOOK AT MY MUFFINS!!) I've decided to share Deliciously Ella's recipe with you after public demand (two of my friends asked for it).
What You'll Need for 12 muffins
- 400g buckwheat or brown rice flour
- 1 tablespoon ground cinnamon
- 300ml almond milk (Don't accidentally buy 3 litres...It's a long story. Well actually it's not but it is a stupid one so we'll leave it there)
- 300ml maple syrup (make sure it's 100% maple syrup and NOT maple flavour syrup)
- 120g ground almonds
- 600g fresh blueberries
- coconut oil, for greasing
Preheat the oven to 180c (160c fan)
Add the brown rice, cinnamon, almond milk, maple syrup and almonds into a bowl, stirring as you go to form a smooth batter before adding the blueberries.
Grease a 12 hole muffin tin with coconut oil and scoop the mixture into it. Bake for about 45 minutes until the tops begin to turn golden brown.

That's it!! So easy to make and great to have in as an easy to grab snack during those times when you fancy a treat (most of the time). It's not about depriving yourself of any treats or foods that you love, but finding new ways of making healthy foods delicious. All hale Deliciously Ella!
On a separate note are you allowed to share someone else's recipe on your blog? I've noticed other bloggers doing it and there doesn't appear to be any ongoing court cases. I'd be gutted if my culinary idol sued me.

I may have tried a different sort of cake in Amsterdam last week. It wasn't sugar free I'm afraid, but that was the least of my worries (sorry Mum). Can I personally recommend that you stick with blueberries in your muffins.
Thanks so much for reading. Not Your Nine To Five is on Twitter here and Instagram here x x

1 comment

  1. I made this three times now and each time the top was perfect but the bottom was very moist almost wet. I can't figure out what I'm doing wrong. Does yours turn out the same way? What type of dish are you using?


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